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Sauce Robert
Book Information
The Professional Chef (8th Edition)
Page: 581
Ingredients
Black Peppercorns
Butter
Clarified Butter or Oil
Demi-Glace (page 383)
Dijon Mustard
Dry White Wine
Lemon Juice
Shallot
This recipe is used in the following recipes:
Pork Cutlet with Sauce Robert
Tags
Sautéeing